Over the last few days we have been enjoying experimenting with spices and seasonings in our Highland kitchen, ably assisted by a range of dry rub spice mixes provided by Bohns.
Thomas Bohn has been on a quest across the globe and back in a search for the perfect mix of spices and seasoning for meats, sauces, vegetables and dips. He left a boy and came back a man full of the tastes of the finest slow cooked BBQ’s from the land of stars and stripes. Here he discovered the secrets to adding spice to his life and his cooking.
From his own experiences, the tastiest and most succulent meat is produced from slow cooking methods with spices, sauces and marinades generously applied giving taste sensations we only seem to experience in restaurants.
We were sent four of Bohns dry rub mixes to review in whatever way we wanted – Steak Mate, Fish Bait, the cheekily named Breast Enhancer, and All Spice (which we haven’t used yet). Each 125g packet comes securely packaged in a resealable labelled bag. The outer packaging gives a list of ingredients and tips on how best to use the rub in your dishes.
The rubs are significantly different, it’s clear that a lot of thought has gone into the flavours which can best complement the beast or bird you are cooking with.
Our first meal used the Breast Enhancer dry rub, which gives a rich smoky barbecue flavour to chicken. We rolled the chicken with the rub around in a bowl to ensure full coverage, and threw it straight into the hot oven to roast. Topped with a dollop of sour cream, and with potato wedges that we baked with a tiny sprinkle of the same rub, we were really impressed with the full rounded flavour. There was just the right amount of spice and barbecue flavours, great for a very quick evening meal!
Next up we used the Fish Bait which is a sweet and spicy seasoning made with cayenne pepper and crushed red pepper. We used some coley as our fish of choice, but maybe we made a mistake in choosing this as the spice rub was a bit too overpowering. Maybe we would have been better choosing a meatier fish such as salmon.
For our lunch on Sunday I made some some simple meatballs with the Steak Mate dry rub. Sometimes I tend to include some finely chopped onion and breadcrumbs to bulk them out a bit, but this time I just went for the pure option using 20g of seasoning mix per 500g of beef mince. This mix definitely is more herby with thyme, rosemary and coriander providing the flavour, and paired with a simple tomato and leek pasta sauce, this was a hit. It’s a really versatile seasoning mix, I think it would work well with burgers or steaks.
I’m still to use the All Spice seasoning mix and I’m thinking about trying to create a soup with it – I’ll let you know how I get on with that one!
Many thanks to Bohns who supplied me with the rubs and seasoning mixes to review for this blog post.